In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
In a bowl, toss the stuffing packet, melted butter, chicken broth, celery, and onion together. Slice the pork chops to create a pocket for the stuffing. Put heaping mounds of the stuffing mixture into the pork chops.
Combine the cream of celery soup with the water, and pour this mixture over the stuffing and pork chops.
Cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 160 to 170 degrees.